Sautéed fresh poblanos and corn

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You could use 2 cups (330 g) cooked and drained hominy instead of the corn.


  • 1 tablespoon
  • ½ onion, diced
  • Salt and freshly ground black pepper
  • 2 poblano chiles, seeded and diced
  • 2 cups (270 g) fresh or frozen corn kernels
  • ½ teaspoon ground cumin



    In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until translucent, about 5 minutes. Add the poblanos, corn, and cumin and cook, stirring, for 3 minutes. Add about ¼ cup (60 ml) water, increase the heat to high, and cook, stirring frequently, until it has mostly evaporated, about 2 minutes. Season with salt and pepper and serve.